Salad
1 1/2 pounds Haricots Verts (green beans-buy the very thin beans)
1 small red onion, minced
4 ounces feta cheese crumbled (1 cup)
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| Summer is here! |
Lemon Vinaigrette
3 TBS fresh lemon juice
3 TBS white wine vinegar
1 TBS Dijon mustard
1/2 tsp sugar
1/2 cup olive oil
1/4 tsp salt
freshly ground pepper
Preparation
Lemon Vinaigrette: Whisk lemon juice, vinegar, mustard, and sugar until combined. Add olive oil in a thin stream, whisking continuously until blended. Season with salt and pepper. Set aside.
Boil 3 quarts water. Plunge green beans into boiling salted water. Cook 3 minutes. Drain and rinse with ice water. Pat dry. Cover and chill thoroughly.
Transfer beans to a shallow serving bowl, add onion, and toss with 1/2 cup vinaigrette, adding more if desired. Sprinkle with feta and almonds on top Serve chilled.
